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Artichoke Dip
Your brunch party guests will have no idea this dip is dairy free. Better save some for yourself before they eat it all.
- Prep Time: 10 minutes
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Dip
- Method: Baking
Ingredients
Scale
- 3 jars marinated artichoke hearts (6.5 oz each)
- 3 cloves garlic, minced
- 1 can green chilis, drained
- 1/2 tsp. red pepper flakes
- 1 tablespoon nutritional yeast
- 1/2 tsp. white miso
- 1/2 white onion, minced
- 1 to 1.5 cup just mayo (vegan mayonnaise)
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8 oz. almond milk cream cheese
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Salt and pepper to taste
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4 slices Field Roast Chao Slices, minced
- 1 cup baby spinach, finely chopped (optional)
- Lars Imported Crispy Onions (topping)
- 1 – 2 baguettes (for serving)
Instructions
- Preheat the oven to 350.
- Drain 3 jars marinated artichoke hearts, reserving some of the marinade. Roughly chop artichoke hearts, discarding any tough pieces found. Transfer to a medium bowl.
- Stir in the minced garlic, green chilies, red pepper flakes, nutritional yeast, white miso, and minced onions until evenly combined.
- Add the cream cheese and 1 cup of vegan mayonnaise. Stir until combined. Taste and season with salt and pepper to taste. Add 1 – 2 tablespoons of marinade to make mixture a bit more tangy. Add more mayo if mixture seems to dry.
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Stir in the Chao cheese pieces and chopped spinach (optional). Transfer to a 9 in square baking dish and spread evenly in the bottom of the dish.
- Bake at 350 for 45 minutes until bubbly and onions are no longer crunchy. Removed pan from oven at the 30 minute mark and top with crunch onions. Return to oven for another 15 minutes of baking. Let cool for a few minutes before serving.
- Serve with baguette slices.
Notes
Pick up a few jars of marinated artichokes at Whole Foods. These are hanging out in delicious oils instead of water that is in a can.
Keywords: vegan, brunch, appetizer, warm dip